Printable | Taste of Home

Easter Meringue Cups

3 egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 cup lemon curd
1 cup sliced fresh strawberries
2 medium kiwifruit, peeled and sliced
1/2 cup fresh raspberries
1/3 cup mandarin oranges
1/3 cup cubed fresh pineapple

Place egg whites in a large mixing bowl; let stand at room temperature
for 30 minutes. Beat the egg whites, vanilla and cream of tartar on

Printed from tasteofhome.com Jul 23, 2008

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Easter Meringue Cups cont.

medium speed until soft peaks form. Gradually beat in sugar, 1
tablespoon at a time, on high until stiff peaks form. Drop
meringue into eight mounds on a parchment paper-lined baking sheet.
Shape into 3-in. cups with the back of a spoon. Bake at 275°
for 45-50 minutes or until set and dry. Turn off oven and do not open
door; leave meringues in oven for 1 hour. Spread cups with lemon curd
and fill with fruit.

Yield: 8 servings.